Cajun Fried Turkey
“Deep-fried turkey seasoned with Cajun spices.”
Where it comes from
Deep-frying turkey with Cajun spices has become a popular Thanksgiving tradition in Southern United States.
On the Palate
How it's made
5 steps · Show ↓80 min active · 20 min waiting
How it's made
5 steps · Show ↓- 15 min
Thoroughly pat the turkey dry with paper towels to remove any excess moisture. This ensures a crisp skin when fried.
- 25 min
Generously rub the turkey inside and out with Cajun seasoning, making sure to get under the skin where possible. Let it rest for a few minutes to absorb the flavors.
- 320 min
Fill a large pot with enough oil to completely submerge the turkey, leaving a few inches at the top to prevent overflow. Heat the oil to 350°F (175°C).
Watch outEnsure the oil does not exceed 350°F to prevent burning the turkey skin.
- 445 min
Carefully lower the turkey into the hot oil using a sturdy hook or basket. Fry until the skin is deep golden brown and the meat reaches an internal temperature of 165°F (74°C), about 3-4 minutes per pound.
Watch outLower the turkey slowly to avoid oil splatter, which can cause burns.
- 55 min
Remove the turkey from the oil and let it rest on a rack for at least 20 minutes before carving. This allows the juices to redistribute for moist meat.
